Originally Posted by WaterinHoleBrew
That looks awesome CW, I could tear into a few of them with a couple cold ones ! Very nice ! Is this your own recipe or one ya followed if I could ask as they do look phenomenal !
Originally Posted by Bama BBQ
Looks great. If not proprietary, I'd like to get your recipe for your Hot Links. I grew up on them in TX but haven't had a decent one locally.
Originally Posted by gary s
What all is in your seasoning ?
Thanks all.....this batch is a blend of 2 recipes that I now like. This time I used some GB as mentioned instead of all pork. Not necessary to smoke them...I do and I don't at times. Grilled fresh over indirect coals is also superb. I usually use a smaller casing for better yield. Regardless, here it is. Fresh jalapenos run through the grind is also bonus points...I use about 1 big one per pound. The garlic I get from Costco, peeled & ready, so I use about 6-10 through the grinder. A fresh medium onion can also be a plus....again, ground through with all else or a couple Tbls of granulated. This time I only did one grind....no big difference IMO, but my grinder is a KA with only 2 plates.
WILLIES TEXAS STYLE HOT LINKS
5 # PORK BUTT
12 ounce good Beer
2 Tbl black pepper
2 Tbl crushed red pepper (pizza pepper)
2 Tbl cayenne
2 Tbl paprika
3 Tbl kosher salt
2 Tbl mustard seeds
¼ cup garlic, minced
1 tsp Cure #1
1 tsp ground coriander
Mix all spices with beer to make a slurry. Grind pork through coarse plate. Mix spice slurry well into coarse grind. Grind again through fine plate. Stuff in casing. I did 150 degrees for 1 hour to dry casings, no smoke. Bumped to 200 degrees using 3 rows of pecan dust in AMNS. Pulled at 165 IT.